Paleo Breakfast Hash
Ingredients
1 lb sausage
3-4 eggs
½ butternut squash – cubed and sliced into thin chunks (about 3 cups)
1 cup mushrooms – chopped
1 leek – chopped
4 cloves of garlic – minced
1 sprig of fresh rosemary – chopped
2 handfuls of spinach
Salt & pepper, to taste
Preparation
1
Place a large skillet over medium heat. Add the sausage into the skillet to brown.
2
While the sausage is cooking, chop up the squash and other ingredients. Once the sausage is browned, remove it from skillet and set aside for later.
3
Leaving the fat from the sausage in the skillet, toss in the butternut squash pieces and cook until it starts to just turn tender, stirring occasionally (about 10-12 minutes). Add in the leek after the squash has cooked for 5 minutes.
4
Next, add in the mushrooms, garlic, rosemary and spinach to the squash and stir everything together until the spinach starts to wilt down.
5
Next, make small divots in the hash for the eggs. Crack the eggs into the divots and cover the skillet to let the eggs cook for a few minutes. Watch the eggs closely, if you want runny yolks (like I do) you will need to serve them as soon as the whites turn white because the yolks will harden quickly after that.
6
Spoon the eggs and hash mixture onto a plate and serve.
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About
This Paleo take on breakfast hash combines the classic fall flavors of butternut squash and rosemary with breakfast sausage and eggs for a savory breakfast that is both nutritious and filling. Instead of the usual white or sweet potato hash, this Paleo breakfast hash uses butternut squash to give the dish a slightly sweet flavor that pairs well with the savory sausage and runny eggs.
Yield:
4
Added:
Monday, December 21, 2015 - 8:19am
